YOUR SOLIN GENERATED RECIPE
Baked Chicken Meatballs with Hidden Veggies
Oven-baked chicken meatballs packed with finely shredded zucchini and carrots for a juicy, nutrient-dense bite that toddlers and adults will love.
INGREDIENTS
6 oz Ground chicken
0.5 cup Zucchini
0.5 cup Carrot
1 large Egg
2 tbsp Almond flour
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Olive oil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Grate the zucchini and carrot, then use a clean kitchen towel to squeeze out as much moisture as possible.
In a large bowl, combine the ground chicken, shredded veggies, egg, almond flour, garlic powder, onion powder, salt, and pepper.
Mix gently with your hands until just combined, being careful not to overwork the meat.
Form the mixture into 12 small meatballs and place them on the prepared baking sheet.
Lightly brush or spray the meatballs with olive oil.
Bake for 18-20 minutes until golden brown and cooked through to an internal temperature of 165°F.